Meatballs
plllog
12 days ago
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Make Ahead Meatballs?
Comments (4)All good suggestions. Since the recipe calls for baking part way, then adding sauce to finish baking, I think I'll do the first baking today, refrigerate and finish with the sauce tomorrow just before serving. jb1586 - Next time, I'll make ahead several days and freeze as you suggested....See MoreGreek Meatballs
Comments (34)So I can never do anything simply. After reading a dozen variations of quick preserved lemon, and more about real preserved lemon, I ended up deciding I needed Meyer lemons. Which had me heading out of the way to Whole Foods. But then things really did get easy when I found a jar of preserved lemons. I just tried a bite and - yum - think this is going to become a favorite ingredient. Can’t wait for tonight’s dinner. Still undecided what I’m going to serve them with....See MoreChinese, Japanese, Vietnamese meatballs
Comments (9)I think for the Japanese meatballs, you could use beef. This one is pretty much my favorite, and it is the one I use for making gyoza most frequently. However, gyoza are a bit labor intensive, like ravioli, and so I don't make them that often. I think the Vietnamese Lemongrass meatballs could be made with beef. When I don't have fresh lemongrass, I use lemongrass in a tube, but I have a lot of lemongrass in my yard in Los Angeles. Here, I have it in a tube. I also have a large bag of dried Porcini mushrooms here....See MoreSwedish Meatballs
Comments (11)You can have a great sauce, and still have boring balls sometimes with the frozen ones. You can treat them a bit more traditionally by simmering them in beef stock that has been seasoned, and then finishing it off with cream/sour cream. Simmering them for a while gives the balls a chance to suck up some of the flavors before the dairy. Dairy does not stand up to the longer simmering. A crockpot is great for this too. It's not quite the same as from scratch homemade, but it's still pretty good. I grew up with homemade every christmas. Mom would brown off a big batch of balls, then let them just crockpot on low in their broth while she did other stuff. Around time when the buffet was ready to go, she would split off some of it to thicken separately- sis hated it with the dairy in it. Then finish the rest with dairy for the rest of us who liked it like that....See Moreplllog
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